LOVE YOUR IMBO PULSES

WHITE BEAN CHILI

SERVES: 4

PREP + COOKING TIME: 1 hour 10 minutes

SOAKING TIME: 1 hour

INGREDIENTS

3 tbsp olive oil
1 white onion, diced
2 carrots, cut into small cubes
3 ribs celery, cut into small cubes
2 cups IMBO KIDNEY BEANS, quick-soaked as per pack instructions
1 tbsp ground cumin
1 tsp salt
4 cups vegetable stock
1 cup chopped spinach
½ cup cooked brown rice
1 tsp chopped fresh origanum

METHOD

Heat the oil in a Dutch oven over medium heat. Add the carrots and celery. Cook for about 6 minutes, stirring occasionally, until the vegetables are tender. Drain the soaked beans and discard the water. Stir in the beans, cumin and salt in the vegetable pot. Cook for 1 minute or until toasted and fragrant. Add stock, increase the heat to high and bring to the boil. Reduce the heat to medium-low and simmer for about 40 minutes until the beans are cooked and the stock is slightly Stir in spinach and cooked brown rice. Cover for about 6 minutes or until spinach is tender. Stir in the oreganum and you are ready to serve.